Spicy Fried Chicken

Spicy Fried Chicken
Photographed by Manao Okamoto

Recipe by
Makiko Oda






Calorie count is per serving

Ingredients (Serves 2-3)

  • 2 chicken thighs (400-450 g)
  • 1/2 tsp salt
  • A pinch of pepper
  • 3 tbsp milk
  • 110 g flour
  • 1 1/2 tbsp vegetable oil
  • [A]

    • 1 tbsp sugar
    • 1 tsp curry powder
    • 1/2 tsp sansho powder
    • 1/2 tsp pepper
    • 1/4 tsp salt
    • 1 tbsp parsley (minced)



Trim off the excess fat from the chicken thighs and cut each into 4 equal pieces. Put in a tray or shallow pan, season with salt and pepper, and mix with milk. Sprinkle with half of the flour to form a moist coating. Dredge in the remaining flour.


Place the chicken skin side down in a frying pan, and drizzle with vegetable oil. Fry over medium heat for about 7 minutes until tiny bubbles start to appear. Raise the heat to medium-high. Once the underside is firm, turn over. Fry for another 3-4 minutes until the other side is firm. Then, turning as needed, continue frying until both sides are crisp and golden brown. Remove and place on a tray lined with paper towels to drain.


Combine [A] in a bowl and add the hot chicken. Cover with another bowl and toss up and down to cover the chicken.


Make sure to combine the spices in a bowl to season the chicken evenly. Drain the chicken, place it in the bowl of spices, cover that bowl with another bowl, and toss vigorously to allow the hot chicken to absorb the spices.